White Chocolate Cheesecake - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese, softened
2 c. cold milk, divided
2 pkg. white chocolate instant pudding mix
1 (8 oz.) tub whipped topping, thawed
1 (6 oz.) graham cracker crumb crust

Preparation

Beat cream cheese and 1/2 cup of the milk in a large bowl with a wire whisk until smooth.
Add remaining 1 1/2 cups milk and pudding mixes.
Beat with wire whisk 1 minute.
Stir in whipped topping until smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set.
Store leftover pie in refrigerator.
Yield: 8 servings.